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Poison oak is not an oak (Quercus, family Fagaceae), but this common name comes from the leaves' resemblance to white oak (Quercus alba) leaves, while poison ivy is not an ivy (Hedera, family Araliaceae), but has a superficially similar growth form. Technically, the plants do not contain a poison; they contain a potent allergen.
Toxicodendron radicans, commonly known as eastern poison ivy [3] or poison ivy, is a species of allergenic flowering plant. It has numerous subtaxons and forms both vines and shrubs. It has numerous subtaxons and forms both vines and shrubs.
Poison ivy is a type of allergenic plant in the genus Toxicodendron native to Asia and North America. Formerly considered a single species, Toxicodendron radicans , poison ivies are now generally treated as a complex of three separate species: T. radicans , T. rydbergii , and T. orientale .
What does poison ivy look like? Poison ivy can grow as a vine or a small shrub, trailing along the ground or even climbing low plants, trees and poles.Look for three glossy leaflets. The common ...
What it looks like: Poison ivy is a type of allergic contact dermatitis that is caused by the oil (urushiol oil) in the poison ivy plant, explains Karan Lal, D.O., M.S., F.A.A.D., double board ...
Urushiol-induced contact dermatitis (also called Toxicodendron dermatitis or Rhus dermatitis) is a type of allergic contact dermatitis caused by the oil urushiol found in various plants, most notably sumac family species of the genus Toxicodendron: poison ivy, poison oak, poison sumac, and the Chinese lacquer tree. [1]
Unlike Toxicodendron radicans (eastern poison ivy), which often appears as a trailing or climbing vine, T. rydbergii is a shrub that can grow to 1 m (3 ft) tall, rarely up to 3 m (10 ft). The leaves are trifoliate and alternate. The leaflets are variable in size and shape, and are usually 15 cm (6 in) long, turning yellow or orange in autumn.
Baby corn (also known as young corn, cornlettes, child corn or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole—including the cob , which is otherwise too tough for human consumption in mature corn—in raw, pickled, and cooked forms.